1st place side dish- $500 Exchange and Commissary Giftcards

Ashley Burg Broccoli Casserole- This recipe has been in my family for many years. It started with an Uncle that is a wonderful chef and he has only shared it with my brother and now myself. Every Thanksgiving we have a small family reunion and everyone expects to see this dish on the table because it is so delicious and a signature dish. When my husband and I were transferred to Guam this year I knew that I would have to learn to make this dish because it just wouldn't be the same without this on the table during the Holidays.

Ingredients: 12 eggs 12 "heaping" tablespoonfuls of mayo 1 large chopped onion 2 heads of broccoli-steamed and cooled (very important) 1 tablespoon garlic salt 1 tablespoon salt 1 tablespoon pepper 4 cups shredded cheddar cheese 2 sleeves of Ritz crackers-crushed 2 sticks of butter-melted

Preheat oven to 350 degrees. In large bowl mix together eggs, mayo, onion, garlic salt, salt and pepper (may be mixed on low speed w/ hand mixer if preferred). Add 2 cups cheese to mixture. Stir or Fold broccoli into mixture-**make sure broccoli is cooled or the eggs will start to scramble** Pour into large casserole dish...2 qt dish is suitable. Sprinkle remaining cheese on top. Sprinkle crushed Ritz crackers on top of cheese. Drizzle melted butter on top of crackers.

Bake for 45-55 mins or until bubbling on sides. You can check to see if done by using toothpick in center...if clean then done. ENJOY!!

2nd place side dish- $250 Exchange and Commissary Giftcards

Katherine Tighe

Sweet Potato & Gruyere Herb Gratin

Prep time: 15 mins Cook time: 55 mins

Ingredients 2 lbs sweet potatoes 1 ½ cup heavy cream ¼ cup stick butter 2 garlic cloves (minced) 12 oz gruyere cheese 1/4 tsp nutmeg 1 tsp sage 1 tsp thyme 1 tsp salt ¾ tsp black pepper (finely ground)

Steps:

1. Peel sweet potatoes and slice thin, with a mandolin or knife to 1/8 inch thickness. 2. Combine cream, butter, garlic, and nutmeg in medium saucepan; bring to simmer. Stir and remove from heat. 3. While cream mixture is heating, combine sage and thyme in a bowl. In another small bowl combine salt and black pepper. 4. Grate gruyere cheese 5. Grease a 13x9x2 inch glass baking dish. 6. Arrange a single layer of sweet potatoes on bottom of baking dish, overlapping edges slightly. Sprinkle with half the herb mix, half the salt/pepper mix, and half the gruyere cheese. Repeat this step, layering a second layer of sweet potatoes, herbs, salt/pepper, gruyere cheese. 7. Stir cream mixture well then pour evenly over gratin

TIP: Prep ahead of time! Can be made 6 hours ahead, cover with plastic wrap and chill. Remove plastic wrap before baking.

Preheat oven to 400 degrees F. Cover gratin tightly with foil. Bake 30 minutes. Uncover, bake until top of gratin is golden and most of liquid is absorbed, about 25 mins longer. Let stand 10 mins, serve.

3rd place side dish - $100 Exchange and Commissary Giftcards

Helen Packard

3rd Generation Eggplant Soufflé

-2 Medium size eggplants -Preheat 350 F -1Teaspoon salt -Bake 40 minutes -1 Teaspoon nutmeg -Serves 4-6 ; 1 ½ quart buttered casserole dish -1 Cup evaporated milk -2 Eggs -1 ½ Crushed saltine crackers mixed with eggplant -1 1/3 Crushed saltine crackers on top -Butter/spray margarine

Peel eggplant, cut into ½ inch cubes. Cook 20 minutes in salted boiling water, knife-tender. Mix next 3 ingredients. Drain eggplant, pressing to remove excess liquid. Mix eggplant with liquid, add crackers. Mixture is very moist, not soupy. Add to well-buttered dish. Cover top with crackers, dot or spray with margarine. Top should be slightly browned, knife comes out clean.

Tip: Crush crackers with bottom of glass.

Origin: As an officer’s wife, my grandmother entertained troops in Texas, during WWI. One of the popular dishes she made during the holidays is this eggplant recipe. It’s been handed down to me.

4th place side dish - $50 Exchange and Commissary Giftcards

Alicia Bostick

Kraut Bread Ingredients 1cup milk 6 cups flour 2 Tbsp sugar 2 Tsp salt 2 ½ Tbsp shortening 1 cup warm (not hot) water 1 packet dry yeast 1 lb ground beef 2 lb cabbage About a ¼ cup onion

Sauté beef and onion in 1 pan salt, pepper, and garlic to taste, in a separate pan sauté the cabbage until soft drain the beef and cabbage well. Mix the yeast in the cup of warm water. Heat milk just until tiny bubbles form around the edge of the pan, cool to lukewarm. Add the milk to the yeast/water mixture. Mix the sugar, salt, and shortening, stir in flour. Pour the milk/yeast mixture into a separate large bowl and slowly start adding the flour mixture. Roll the dough onto floured surface and cut into equal squares. Add the cabbage and meat (these can be combined in a bowl after they have drained) fold corners together and pinch the seams shut. Bake at 350 until golden brown, about 20-25 min. TIPS 1. If the dough is to dry add about a tbsp of water at a time until the dough is moist but not sticky. 2. If the edges will not seal dip fingers in cold water and moisten the seam. (Grandma says if no-one else is in the kitchen you can just lick your finger a little then seal it.) 3. Baste with melted butter just before they are done cooking.